Pistachio Pesto Farmer’s Market Flatbread
Yield
Ingredients
Pistachio pesto:
¼ cup shelled pistachios
2 cloves of garlic
½ lemon, juiced
4 tbsp nutritional yeast (can substitute with 4 tbsp grated parmesan cheese)
2 tbsp olive oil
2 cups packed fresh basil
Flatbread:
2 tbsp olive oil
1 large flatbread
1 corn on the cob, grilled
1 cup plant-based shredded “mozzarella” (can substitute with 1 cup dairy mozzarella)
1 cup cherry tomatoes, halved
¼ cup red onion, thinly sliced
shelled pistachios for topping
Instructions
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
1. Make the pesto: Place the pesto ingredients in a food processor and process until you
reach your desired consistency. Add water one tablespoon at a time, if desired to thin
out.
2. Preheat the grill to medium-high heat.
3. Brush the flatbread with oil on both sides and place on the grill. Cook for 1-2 minutes on
each side or until slightly crisp,
4. Place corn on the grill and rotate every few minutes until it reaches your desired level of
charring. Let the corn cool before cutting off the cob.
5. Lower the grill heat to medium.
6. Spread pesto on one side of the flatbread and top with the cheese, tomatoes, red onion
and corn.
7. Place the flatbread on the grill and cook for another 3-5 minutes or until the cheese is
melted.
Mia Syn, MS, RDN
